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Cabbage Roll Soup for Easy Sunday Meal Prep

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A deconstructed cabbage roll soup with caramelized cabbage, sweet-sour tomato broth, and rice kept separate so it stays perfect for meal prep all week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb ground beef (or a beef/pork blend)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 head green cabbage, cored and roughly chopped (about 6 cups)
  • 1 tablespoon tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups beef or chicken broth
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar (or sauerkraut brine)
  • 1 teaspoon sugar or honey
  • Salt and black pepper, to taste
  • 3/4 cup long-grain white rice, cooked separately
  • Fresh dill or parsley, for serving
  • Sour cream, optional, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and brown, breaking it up as it cooks, about 6-8 minutes.
  2. Add the onion and cook until softened, 3-4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  3. Add the chopped cabbage to the pot and let it sit undisturbed for 3-4 minutes to caramelize against the hot pot, then stir and cook another 4-5 minutes until the edges are browned and the cabbage has wilted by about half.
  4. Stir in the tomato paste and cook 1 minute until it darkens slightly.
  5. Add the crushed tomatoes, broth, smoked paprika, bay leaf, vinegar, and sugar. Season with salt and pepper.
  6. Bring to a boil, then reduce to a simmer. Partially cover and cook 25-30 minutes, until the cabbage is fully tender.
  7. Meanwhile, cook the rice separately according to package instructions.
  8. Remove the bay leaf and taste, adjusting salt, pepper, or a splash more vinegar as needed.
  9. To serve, spoon rice into bowls and ladle the soup over the top. Garnish with fresh dill and a dollop of sour cream if desired.

Notes

Keep rice stored separately from the soup for meal prep — combining them in advance is what makes leftover cabbage roll soup go mushy. The soup base freezes well for up to 3 months; thaw and reheat gently, then spoon over freshly cooked rice. Ground turkey works as a leaner swap; a pinch of caraway seed is a good substitute for smoked paprika if you want a more traditional golabki flavor.

Find it online: https://www.rapidrecipes.blog/cabbage-roll-soup-for-easy-sunday-meal-prep/